Winter Squash Soup
Ingredients:
3 cups cubed winter squash
1 carrot, diced
1 large stalk celery, diced
1 small onion, diced (about ½ cup)
1 tablespoon canola oil
2 cups low fat, low sodium chicken broth
1 tablespoon fresh chopped parsley for garnish (optional)
Directions:
- Steam or microwave squash cubes until soft. Set aside.
- Sauté onions, carrot, and celery in oil until soft and translucent.
- Add broth and cook about 10 minutes more.
- Cool for several minutes and add cooked squash back to pot and stir.
- Purée with a food processor, blender or immersion blender.
- Reheat before serving and season with salt and pepper as desired. Thin with more chicken broth if desired.
Makes 5 servings.
| Nutrition Facts | |||
| Serving Size: 1 cup |
% Daily Value |
|
|
| Calories 90 Calories from fat: 30 | |||
| Total Fat 3.5g |
6% |
|
|
| Saturated Fat 0.5g |
3% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 65mg |
3% |
|
|
| Total Carbohydrate 14g |
5% |
|
|
| Dietary Fiber 4g |
15% |
|
|
| Sugars 5g |
|
|
|
| Protein 3g |
|
|
|
| Vitamin A 210% Vitamin C 35% | |||
| Calcium 6% Iron 4% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to cook winter squash, recipes for winter squash soup, soup recipes, winter squash recipes